Iraqi Urooq

Nour Al-SabahKokk

Ingredienser

• Fint bulgur
  0.5 cup
• Meat, very fatty
  3 tablespoons
• Onion, finely chopped
  0.5 piece
• Tomato, finely chopped
  1 piece
• Celery, stalk
  4 stalks
• Mel
  1 tablespoon
• Tomatpuré
  1 tablespoon
• Sitronjuice
  1 tablespoon
• Olivenolje
  0.5 tablespoon
• Olive oil, for greasing the baking sheet
  0.5 tablespoon
• Salt
  1 teaspoon
• Sumak
  1 teaspoon
• Sur
  1 teaspoon
• Krydder
  1 teaspoon

Trinn

1. 1

   In a small bowl, soak the bulgur in hot water for 30 minutes until it softens and becomes dough-like.

   Nødvendig utstyr:

   🍳

   Small bowl

   30 min
2. 2

   In a food processor, combine all the ingredients except for the olive oil and mix well to obtain a homogeneous dough.

   Nødvendig utstyr:

   🍳

   Food processor

   10 min
3. 3

   Grease a baking sheet with a tablespoon of oil, spread the dough on it, and bake in the oven for 30 minutes until cooked.

   Nødvendig utstyr:

   Stekebrett

   Ovn

   30 min
4. 4

   Remove the baking sheet from the oven, cut the Urooq into squares, and serve hot.

   5 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Fint bulgurper 100g

Energi342 kcal

Protein12.29 g

Total fett1.2 g

Karbohydrat75.87 g

Kostfiber4.5 g

Sukkerarter totalt0.4 g

Melper 100g

Energi364 kcal

Protein10.33 g

Total fett1 g

Karbohydrat76.31 g

Kostfiber2.7 g

Sukkerarter totalt0.3 g

Tomatpuréper 100g

Energi100 kcal

Protein1.5 g

Total fett0.5 g

Karbohydrat24 g

Sukkerarter totalt20 g

Kostfiber2 g

Sitronjuiceper 100g

Energi20 kcal

Protein0.1 g

Karbohydrat5 g

Sukkerarter totalt1 g

Vann94 g

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Saltper 100g

Aske100 g

Sumakper 100g

Energi300 kcal

Protein5 g

Total fett10 g

Karbohydrat60 g

Kostfiber25 g

Surper 100g

Energi20 kcal

Protein0.5 g

Total fett0.1 g

Karbohydrat5 g

Sukkerarter totalt2 g

Kostfiber1 g

Krydderper 100g

Energi100 kcal

Protein2 g

Total fett5 g

Karbohydrat10 g

Kostfiber3 g

Sukkerarter totalt1 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger